Influence of fat content on physico-chemical and oxidative stability of foal liver pâté

Meat Science

Volumn 95, Issue 2, 2013, Pages 330-335

  Lorenzo, José M ^a   Pateiro, Mirian ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Fat content; Foal liver p t ; Lipid and protein oxidation; Physico chemical properties

Indexed keywords

FAT CONTENTS; FE CONTENT; HARDNESS VALUES; OXIDATIVE STABILITY; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; PROTEIN OXIDATION; PROTEIN STABILITY;

CHEMICAL PROPERTIES; PROTEINS;

OXIDATION RESISTANCE;

FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; FAT INTAKE; IRON INTAKE;

ANIMAL; ARTICLE; BIOAVAILABILITY; CHEMISTRY; FAT INTAKE; FOOD ANALYSIS; HORSE; IRON INTAKE; LIPID METABOLISM; LIVER; MEAT; NUTRITIONAL VALUE; OXIDATIVE STRESS; PHYSICAL CHEMISTRY; PHYSIOLOGY; PROTEIN CARBONYLATION; ANALYSIS;

ANIMALS; BIOLOGICAL AVAILABILITY; DIETARY FATS; FATTY ACIDS; FOOD ANALYSIS; HORSES; IRON, DIETARY; LIPID METABOLISM; LIVER; MEAT PRODUCTS; NUTRITIVE VALUE; OXIDATIVE STRESS; PHYSICOCHEMICAL PHENOMENA; PROTEIN CARBONYLATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84878774867     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.045     Document Type: Article

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